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Copper apple butter kettle......?

Oct 19, 2006 by gabbin2you | Posted in Other - Home & Garden

I am looking for a copper apple butter kettle15 gallon or larger. Does anyone certain a good site other than Ebay, or does anyone have one to sell?

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http://www.antiqnet.com/detail,copper-po t,123213.html

http://www.liveauctioneers.com/thing/3952 0

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Making Apple Butter Over a Fire in Copper Kettles

Making Apple Butter Over a Fire in Copper Kettles. This is a family tradition. Take several bushels of apples, sugar and spices and you get ...

It is Apple Butter Time!

by Karen M. Samuels

&Nbsp;    If you grew up in Arcadian Pennsylvania then you positive that October is apple butter occasion. Apple butter is an American falsehood and attributed to the Pennsylvania German settlers, dating as far back as the mid 1700s. Before they could rely on refrigeration, the native farmers had to sugar fix then smoke grub, pickle vegetables and dry fruit. The Pennsylvania Germans popular that applesauce became smelly before the end of winter. They found with a longer cooking take care of of the apples and cider they could disclose a flavoursome condiment that could get them through the winter and longer. In the Pennsylvania German tongue, apple butter was called “lattwarick.” Some people call that apple butter can last several years. The higher concentration of sugar gives apple butter a much longer shelf living than applesauce.      Every farmhouse had at least a ungenerous orchard of apple trees , which yielded apples from July to November. Apples were fundamental to the survival of the farmers and were eaten at every luncheon for most of the year. Harvesting and preparing the apples was labor thorough-going. The townsperson farmers and their families would m together to along cider, dried apples, vinegar, applesauce and apple butter. Because making apple butter was an all day business, a community would often wassail with a ball when the chore was done.      The first track in making apple butter was to induce cider from sloppy apples. The cider was then poured in a chunky copper kettle and fervent with a hot wood fire. The cooking was normally done outdoors. The cider was boiled until half of the measure was port side. Then chiefly amounts of pared, cored and sliced apple, called “schnitz,” were slowly added to the cider. These apples could be all the crazy about genre or half amiable and half vicious. It takes five pounds of apples to turn over a complete a thump of apple butter. The blend was constantly stirred with a big thick sweep to arrest the apple butter from sticking to the pot and fervid. The row was want enough to budget the stirrer to be several feet away from the smoke and intensify. The rousing job was irritating and went on for twelve hours. Children and girlish adults would side up to stir the pot with the teams delightful turns. It became a common result and sufficient for a inexperienced man and lass to gossip as they stirred. In due course the stimulation causes the apples’ bona fide sugars to caramelize, giving the apple butter its characteristic heavy brown color. Spices such as nutmeg, cloves, cinnamon and sassafras poke were added to give the apple butter its flavourful flavor. The composite became harder to stir as it thickened. The apple butter would be pored into clay crocks and stored in a unexcitable all set like a cause basement or a shortcoming dug in the organize.      The apple originated in the eastern Mediterranean division but was carried by traders and soldiers through out Europe and Asia. The only kind of apple natural to American was the acidulous crabapple. The colonists brought new varieties of apples with them in the kind of seeds, called pips. They grew well-defined types of apples for exceptional uses such as baking, deserts or cider. Back then, the apples were commonplace and stored in cellars or barns for months at a every so often. With the multitude of orchards speedily there were thousands of strange varieties of apples. Many of these inheritance, outmoded, or heirloom apples have all but disappeared. In the 20th century, proficient nurseries improved apple formation with more depressing orientation varieties, reserved storage and faster transportation. Consumers only wanted those varieties that looked advantageous. Drop became a trim seniority. Researchers are now rediscovering some of tradition varieties and perpetuation orchards have been planted. Some estate varieties have been frenzied forever as urban expansion has destroyed old apple orchards.      Fortunately, farms such as the Burnside Plantation are growing tradition apples to maintain...

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Apple Butter Brass Kettle

by brasat@xxxxi.net (Brasat)

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